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JAMIE OLIVER AND YOUNG CHEFS FROM FIFTEEN LONDON TO SERVE THE “BEST OF BRITISH” FOR G-20 LEADERS

Jamie Oliver has created a special menu for today’s (Wednesday 1st April 2009) Downing Street dinner, attended by the leaders of the G-20 group of nations, which shows of the best of British seasonal produce as well as the skills of the young chefs – graduates or apprentices of Fifteen London – who will be helping prepare the meal.

Oliver and his team have gone to great lengths to find the best ingredients available.  “I’m very, very proud of my country and its food traditions,” says Oliver, “and I know that the guests at Downing Street will be in for a real treat.”

The starter includes fresh organic farmed salmon from Shetland served with foraged samphire and sea kale and a selection of early vegetables from Secrett’s Farm in Sussex, wild garlic from Elwy Valley in Wales and home-made Irish soda bread freshly baked on the day using Gloucestershire-based Shipton Mill organic flour.

For the main course, Oliver has chosen shoulder of lamb from the Elwy Valley in North Wales, the earliest delicious Jersey Royal potatoes, fresh asparagus from the Wye valley and foraged wild St. George mushrooms.  Mint sauce and gravy will be freshly made on the day using British herbs and vegetables.

Dessert is a traditional British favourite, Bakewell Tart which Jamie’s team will make on the day using a mixture of home-made jams and Grasmere ginger shortbread.  Fresh custard is being made with free-range eggs from the Duchy of Cornwall farms.

There will also be a selection of fresh breads baked by The Flour Station and home-made butter “made with our own fair hands”, freshly churned at Fifteen London using organic cream from Ivy Farm in Somerset and smoked sea salt from Halen Mon in Wales.

Some of the guests have special dietary requirements; Jamie and his team are aware of these and will cater for everyone, as requested.  Vegetarian options are provided for the starter and main course (see menu below).

Jamie will be joined in the kitchens at Downing Street by a team of eight from Fifteen London including a group of graduated apprentices and one current apprentice from the Fifteen Foundation apprenticeship programme.  These include Ben Arthur, who graduated in 2003 and currently works with Theo Randall at the Intercontinental; Dennis Duncanson who graduated in 2004 and is now sous chef at Jamie’s Italian in Kingston; Sean Kent, a graduate from 2006 who is continuing his career at Fifteen London and is now chef de partie; Dean McClumpha, also from 2006 and also working at Fifteen London as junior pastry chef, and current Fifteen apprentice Morgan Evans-Dixon.

Oliver has cooked at No.10 twice before – for Tony Blair and Italian President Massimo D'Alema in 2000 and for Tony Blair and Irish Taoiseach Bertie Ahern in January 2003.

Note about Fifteen:  Fifteen’s purpose is two-fold: firstly to offer young people, often in need of a chance in life, the experience of learning to work in the restaurant business and secondly for our customers to enjoy fantastic food and knowledgeable customer service.  The restaurant is part of the trading arm of the registered charity, Fifteen Foundation (Reg. No. 1094536) and its profits go towards a pioneering restaurant apprenticeship scheme.

For more information on the Fifteen group of restaurants, www.fifteen.net

JAMIE OLIVER MENU FOR WORKING DINNER OF G-20, 1st April 2009

Downing Street


Baked Scottish Salmon with Seashore Vegetables, Broad Beans, Herb Garden Salad, Mayonnaise and Wild Garlic-scented Irish Soda bread

•    Vegetarian option is Childwickbury Goat’s Cheese with Roast Shallots, Seashore Vegetables, Herb Green Salad and Wild Garlic-scented Irish Soda Bread (no mayo)

     
Slow-Roasted Shoulder of Welsh Lamb, very first of the season Jersey Royals, first of the season Asparagus and Wild St George Mushrooms.  Mint Sauce and Gravy

•    Vegetarian option is Lovage & Potato Dumplings with first of the season Asparagus and Wild St George Mushrooms


Hot Bakewell Tart with Home-made Custard


NEWS RELEASE

Saturday, 04 April 2009


SHETLAND SALMON AT THE SUMMIT


As delegates of the G20 summit arrived in London Wednesday night (1 April) they were treated to the best of British at 10 Downing Street.  On the menu for this showcase to the world’s leaders was Shetland Seafish organic salmon.

As Sarah Brown hosted one of the most challenging of dinner parties she could rest in the knowledge that it was one of the country’s top chefs who was commanding the kitchen.  Jamie Oliver and the team from Fifteen had carefully chosen the menu to represent the countries best produce, produce that offers value for money.

“It was a meal that anyone could do in their own home and cost no more than £11.00 per head”, said Jamie Oliver.

Shetland Seafish has supplied restaurant Fifteen’s seafood requirements for many years and was the natural choice for the best organic salmon.  Alasdair MacPherson of Shetland Seafish, explained: “We enjoy a close working relationship with Fifteen and are glad to see them get further recognition for all their hard work.” 

“The whole focus of the meal was wholesome local food prepared simply for a taste sensation.  Our salmon offers a wonderful taste of the wild as the strong tidal currents around Shetland force the salmon to swim hard, emulating their natural environment.”

The salmon from Shetland was served with foraged samphire and sea kale and a selection of early vegetables from Secretts Farm in Sussex, wild garlic from Elwy Valley in Wales and home-made Irish soda bread freshly baked on the day using Gloucestershire-based Shipton Mill organic flour.

Jamie Oliver was delighted at how well things had gone which he said, “Was probably the most important meal I’ve cooked.  The salmon was incredible, good British fare that was simple and beautiful”

Further information:
Further information from: Alasdair MacPherson, Shetland Seafish, tel 01595 696949, email adm@shetlandseafish.co.uk or visit www.shetlandseafish.com